Recipe

Squash Pickles Bread And Butter Style Recipe

	Dsmith0616 / All my dishes 2 years, 3 months ago Great way to use up your squash in the garden, I used to only use yellow squash - but now I mix it up - yellow, zucchini and patty-pan. These are addictive! Alongside or even in a toasted cheese sandwich on a rainy day... makes you smile. Prep:240m Cook:20m Servings:4	Dsmith0616
	squash sweet pickle

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Ingredients

8 cups sliced squash (Any size will do, but smaller squash have less seeds.)

2 large onions, sliced thin

2 bell peppers (I mix red and green) - long, thin strips or chopped

1/4 cup salt

2 1/4 cups sugar

2 1/4 cups vinegar

2 teaspoons celery seeds

2 teaspoons mustard seeds

Directions

Do not peel squash. Slice squash, onions, and green pepper in thin strips. Add 1/4 cup salt, cover with ice. Let stand for one hour (minimum) up to 24 hours, refrigerated.

Rinse in a colander, let drain for a few minutes.

Combine sugar, vinegar, celery seed and mustard seed.

Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture.

Slowly bring to a boil.

Pack in hot canning jars and fill to 1/2 inch of top of jar with juice.

Makes about 4 or 5 pints - easily doubles.

I often prep 2 or 3 batches on a Saturday afternoon, and then process them all in a row Sunday morning.

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Comments

melbysbaby 1 year, 7 months ago said:
These are so good! I had them the first time at your grandmother's and I think they are even better than the ones made with cucumbers.

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